ADVOCAAT (Dutch Eggnog)

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
12

There is a custard-like European liqueur named “Advocaat,” but you won’t find any in this edible cocktail. Edible? Yes, the Dutch version is eaten with a spoon. Bartender Tiffany Soles of Irvin Mayfield’s Jazz Playhouse dug around on the internet for recipes and used whole eggs to achieve the thickness needed. “Traditionally, it’s made with brandy,” says Soles, “but I think that a number of spirits like CatDaddy Moonshine or Laird's Applejack would also be delicious."

Ingredients

10 eggs
1/2 tsp salt
1 1/3 cup sugar
1 1/2 cup Benchmark Bourbon (or spirit of choice)
2 tsp vanilla
Whipped cream
Cocoa powder (garnish)

Steps

  1. Blend eggs, salt, sugar, and vanilla together. Slowly stir in spirit.

  2. Pour into a saucepan over low heat, whisking constantly until thickened. When it coats the back of a spoon, the dish is done. Refrigerate until ready to serve.

  3. To serve, spoon into martini glasses and top with whipped cream and cocoa powder. Make sure each person has a spoon to enjoy this "edible" cocktail.

More From FoodService Director

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

FSD Resources